corn dogs & soft serve, summer foods - chefshop.com/enews
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Corn Dogs & Soft Serve!
It was the Bite of Seattle last week. Displaying all that is fun in food.
With the exception of a few, the fun food is arguably not so good for you. And, though the intent was to try the deep fried twinkie, the line was way too long.
Amongst all this food gluttony, Seattle's own James Beard Outstanding Restaurateur of the year; Chef Tom Douglas, hosted The Alley to benefit Food Lifeline, whose charter is to feed the hungry. By using 95% of its revenue delivered 24 million meals to 686,000 people last year. Tom has been doing good for cooking and people for as long as I have known him, and on top it all that he does, he is a really nice person too!
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Rub with Love
This Mexican-style rub is accented by cumin and coriander with a touch of cayenne - and is decidedly not just for pork! Try this rub on chicken, duck or shrimp, too. Perfect for a make-your-own-tacos dinner! Each tub of rub comes with a Tom Douglas recipe to try! |
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Ginger, Pineapple Teriyaki
What teriyaki sauce is meant to be! Tom's teriyaki is the perfect balance of ginger and ripe pineapple, garlic, toasted sesame and soy - not too sweet, not too salty - just right! |
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Ancho Molasses BBQ Sauce
Darkly sweet molasses, smoky hot ancho and chipotle chiles, malt and hops flavors from a locally-brewed beer - all this intense flavor comes together in an outstanding BBQ sauce that is equally good on ribs, beef or chicken. |
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Pickled Green Beans
Green Beans in a pepper infused vinegar, garlic and salt. What could be better?
They crunch when you munch. Hard to resist. You pull one out, and without a doubt, it's a treat that can't be beat! |
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Blood Orange
In various parts of Italy, farmers sometimes press small amounts of olives together with fresh citrus fruit to create heavenly scented oils for family and friends. Often, they're not sold commercially.
This bottle contains some of the most refreshing blood orange oil we've ever tasted. Unlike infused oils, which tend to lose flavor, crushing fruit and olives together maintains the pure flavor of each. |
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Garlic Olive oil
The intense but nicely sweet flavor of organic hard-neck Italian garlic balances perfectly with Giuseppe of Etruria's organic Late Harvest extra-virgin olive oil. Adds a little zip to those wonderful Italian sauces, or drizzle over to a crust of toasted Italian bread with a little sea salt. Yum!
Unlike infused oils, which tend to lose flavor, crushing garlic and olives together maintains the pure flavor of each. |
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Apricot Vinegar
This is the perfect vinegar to brighten your fruit salads, add fruitiness to your fish, and enhance your vegetable dishes. Fruit Vinegars are in a category of their own. In the case of fruit vinegars, the fruit, water and honey must first ferment together to became fruit honey wine, before it can be used to make vinegars. The vinegar comes alive when it is paired with itself (like apricots) and when it complements other fruits. |
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Escabéche!
Mejillones en escabéche is exactly what it sounds like. A common tapas that you will find in Spain made of mussels in vinegar and spices and fried in olive oil. Eat them straight out of the can, lay them out in a oval dish as an appetizer, or place on a small piece of toasted bread. Simple and easy, yet top notch for any connoisseur.
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Ortiz Tuna
Bonito del Norte is the most oceanic species in the tuna family. These are authentic white tuna; they appear annually in the waters of the Bay of Biscay in the Cantabrian Sea. The large chunks of delicious fish are cooked and packed in olive oil to preserve the tuna's highly prized flavor.
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Organic oatmeal
As part of a low fat diet, oatmeal can help reduce cholesterol levels, and it is a natural food and contains NO additives, preservatives or colorings. ? |
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Pernigotti Cocoa Powder
This dark, unsweetened cocoa powder is in a class unto itself. Pernigotti, the famed Italian chocolate maker, removes less fat from its cocoa (20-22% fat content), which results in a more intense and immediate chocolate flavor. This wonderful cocoa is Dutch processed and has a touch of ground vanilla bean. Our regulars know what a great cocoa this is! Now back in Stock! |
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XXX Mustard
It's hot like it should be! Nostril flaring heat. But don't think it's too much. It's just the right amount! I added it to a local deli pastrami sandwich, and it was perfect! Hot, but palatable. |
| Sweetheart Cherries - pick and ship soon |
The last cherry of the season!
A brilliant red, Sweethearts are a fairly new sweet cherry developed in British Columbia. A large, bright red fruit that matures later in the season, the Sweethearts have great flavor with a nice hint of tart on the finish to balance the sweetness. Their unique taste is a spectacular finale for the summer cherry season.
Maui Ribs
Meet Maui Ribs -- the perfect treat for the rib lover! Quick to prepare on the grill, these succulent, meaty ribs make for a gourmet dinner at home or an impressive offering to share with friends. Bring them to your favorite summer barbecue! Order now for labor day!
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| This Weeks Recipes |
Almond Macaroons
There are many styles or types of macaroons. The origins are like this recipe. Almond paste, sugar and egg whites. Getting the mix right is both hard and easy. It's just a matter of mixing the egg whites in so you can make the almond paste easy enough to work with.
Pasta with Artichoke, Capers, Tomatoes and Tuna recipe
Roasted Chicken with Salsa Verde Recipe
Sauce Verde is a piquant herb sauce traditionally made with parsley. Albert has added a handful of other appropriate herbs for a slight variation. The fruitiness of the Chef’s Pick Organic California Extra Virgin Olive Oil adds a nice rich flavor to the herbs.
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DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA
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